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Bruschetta with Olive Rosemary Tapenade
Bruschetta with Olive Rosemary Tapenade
Photo courtesy of Jake Gartland

Anyone can set out a bowl of fancy olives to serve as a predinner snack. But if you want to give your party a more memorable start, you’ll turn those olives into this briny tapenade from Cherry Street restaurant. At the new Austin, Texas, spot, chef Jason Dodge chops the tapenade ingredients by hand to give the Italian antipasto a decidedly rustic look. We followed suit at home, forgoing the food processor for a sharp knife and cutting board. Spooned on top of tiny toasts, the homemade spread earned us hostess cred in a way plain olives never could.

Makes 16 to 18 bruschetta

½ cup pitted kalamata olives, rinsed and finely chopped

½ cup pitted Castelvetrano olives, rinsed and finely chopped

¼ cup finely chopped roasted red bell peppers

1 garlic clove, finely chopped

1 anchovy fillet, finely chopped

1 tablespoon finely chopped flat-leaf parsley leaves

1 teaspoon finely chopped fresh rosemary leaves

½ jalapeño pepper, seeded and minced

Zest of ½ orange

2 tablespoons extra-virgin olive oil

Juice of ½ lemon

1 large baguette, thinly sliced on the bias and toasted

1. In a medium bowl, combine the kalamata olives with the Castelvetrano olives, bell peppers, garlic, anchovy, parsley, rosemary, jalapeño and orange zest. Add the olive oil and lemon juice, then stir until just combined.

2. Spread a heaping tablespoon of the tapenade onto each slice of toasted bread. Arrange the bruschetta on a serving platter and serve immediately.

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